Man, it is almost impossible to stay homebrewing being a new dad. I had twins and stopped brewing for nearly 2 years. It takes a lot to take care of the baby and homebrew, not to mention the youtube video making. Salute from China, job well done!
I admire your ability to hold your baby girl while talking about "pressure" and not saying "precious"! Fantastic quality video as usual, thank you for the Mon morning entertainment. Cheers, Steve.
Yes! Right up my street. I love a proper traditional English IPA (being English and born and bred in East Kent). I was raised (in a drinking sense) on really bitter English hops. I may well brew this. It will be ironic: An Englishman brewing an English IPA in East Kent from an American's recipe. Great video as always Steve.
Another great beer video. The breath of knowledge you have always leaves me wondering why a brewery hasn’t brought you on to at least collaborate on a beer or two. And your daughter is precious.
Thank you! But that many breweries work with homebrewers, it's pretty risky all things considered. That being said I've done some stuff outside the channel with some small breweries
That was a hell of a cascade on that pour, looked like nitro! I feel like English IPA is a very much misunderstood style. For anyone interested in the development of that and other beer styles, Ron Pattinson's blog 'Shut up about Barclay Perkins' is easily the best source IMO.
Just getting back around, I'm going to be making some British/Irish styles this winter and am also looking for a beer engine set up. The few IPAs on cask I had overseas were a little hazy so the haze isn't too out of character
Glad to see the baby and also glad you managed to find time to brew. As a parent of 3 kids who are now 16, 12 and 10 I remember how hard it was to get a brew day in. If it weren't for extract brewing and Basic Brewing Radio's 15 minute pale ale I probably would have quite the hobby when they were younger just due to never finding time for a full brew day
May I suggest you brew a Cornish tin miners ale. There is a recipe in Greg Hughes home brew beer book. Fantastic blackcurrant flavour from the Bramling Cross hops.
I saw your guest appearance on the Treehouse You Tube channel when Nate Lanier reviewed this beer. What a great experience it must have been to meet one of the best brewers in the US as he reviewed and enjoyed your beer. As always you were poised and very articulate
Admiral Malts was founded by Dave McClean who had an excellent brew pub (never been there but i've heard) in San Fran, and he specialized in English beers, so good choice! Yeah, i was never a fan of S-04..White Labs 007 dry English is my go-to, but if you want to get crazy try the Burton Ale 023 lol great episode!
Hey 👍 thumbs up for the "dad" moments👶. I actually chose a Limfjords Baltic IPA to sip before knowing what the video was about 🍺 A good IPA for us thats not to keen on IPA's 😉 Happy brewing out there 🫖
Love the content. Thanks for making a traditional style for us. I love the way to cast system looks like it’s on nitro with the cascade effect. I tried an IPA that used only hops available in 1985 and before a while back. It was refreshingly delicious with the classic pine and pineapple taste. I really enjoyed it for a change from all the varieties we have now. 😁🍻
Hey, there is a place in Fort Collins, Colorado, called "Coopersmith's." It's the place where a friend introduced me to ordinary bitter, and my first IPA (Punjabi). I will be moving back into the area soon, and I will have to re-visit them. Rumor is, they're still making Punjabi. I hope the recipe has not changed. The brewer was a Scot, and obviously knew his stuff. My memory may be hazy, but I don't believe I've ever had an IPA like Punjabi. My experience with modern IPAs is that they're not balanced in hops and malt. Anyway, rambling after some bottles of Alaskan Amber, if you could re-create Coopersmith's Punjabi, it would be beyond awesome. Not sure how you could do that (lol). While you're at it, I'd love to see a clone of Boulder Beer Company "Amber Ale," circa early 90s. I think it was made with extracts, in hindsight. Don't care, it was phenomenal. Oh, and Pete's Wicked Ale. Thanks, I'll go eat dinner now. edit: My original intent with this post was, make IPA exactly as it would have been made en route to India way back when. That's how I imagine it.
Great video as always. I just brewed a dark mild and can’t believe I didn’t think to keg condition it! One thought on why the beer didn’t clear up, it could be coming from the yeast. Omega lists the whitbread strain(Brit 1) as haze positive. The combination of that yeast with a post fermentation dry hop is probably the reason for the stable haze. I believe the fullers strain is haze negative so maybe that one would have produced a clearer finished beer.
What is that Timothy Taylor yeast you referred a few times? I could not find it. My favorite yeast for English ales is the Yorkshire strain wlp037 or Wyeast 1469.
A great looking beer, and that's from an English man! That aroma/ taste from the Fuggles is often referred to as "twiggy" like from a hedgerow. You'll know what I mean.
When I see your Clawhammer system, one of the things that really stands out to me is the spraynozzle attached to the lid. The systems we can buy in the Netherlands tend to have a nozzle with laminar flow. I've been talking to other Dutch home brewers and they tend to advise me not to use a spray nozzle, since they think it will cause hot side oxidation. What are your thoughts about the oxidation risk? Why does your system / all clawhamer systems use a spray nozzle?
If you are concerned about hot side aeration, this system may not be the right choice. That being said, myself and a rapidly growing number of homebrewers have yet to find any evidence of it having a perceptible impact on homebrew scale batches. Brulosophy have done a number of tests on this that also seem to indicate that while it is a chemical process that does indeed happen, its effects are not perceptible until you scale the process up enough to professional brewing levels.
@@TheApartmentBrewer Thank you for the reply! :) I'll take it into consideration. A spray nozzle will probably add some convenience to my system, because I can leave out the top filter plate which is now kind of necessary to spread the wort over the malt bed, which means I can also more easily stir every now and again. I'm not completely sold on either the spray nozzle or the laminar flow nozzle yet. At the moment I use a silicone hose with holes cut in it to spread the wort evenly. It kind of works, but the downside is you can't stir properly or the hose will submerge into the malt bed. All upsides and downsides of several methods to consider. Thank you for helping me out! :)
I don’t think many of us would have liked an IPA from a ship landing in India in 1800. In Ray Daniels book Designing Great Beers it seems like the style has changed significantly from those days. Brewing techniques advanced, there was more competition in the market and shipping improved as well. In my experience you can never go wrong with East Kent Goldings as your sole hop, Marris Otter, crystal, flaked barley, and a water profile that’s less Burton like! Cheers!
I have a semi irrelevant question for you (because you're knowledgeable and awesome enough to usually respond)! It's about diacetyl rests. Do they ABSOLUTELY have to be done at the end of fermentation, or if the beer is already packaged, is it still possible to do a diacetyl rest, or am I SOL? I made your honey blonde ale and used kveik voss instead, but fermented at a low temp. Did a taste test when testing FG, tasted great. Added some priming sugar, about 5 days later the yeast has dropped out of suspension and I'm getting the telltale taste of diacetyl (which seems out of character for voss). Sorry for the long comment. Just can't find any info about that specific question online.
Sorry for the delay in getting back to you on this. The only requirement with a d rest is that it happens after primary fermentation. You should be able to reduce the Diacetyl in your beer by letting it sit at room temp for a few weeks, or by adding a small amount more sugar and letting it complete another tiny fermentation. Edit: not sure if you dry hopped but what you're experiencing sounds very similar to hop creep. Be sure you're not packaging right after finishing up dry hopping, or you're dry hopping cold.
I tried to do an English Ale with Voss kviek and it kind of sucked. But, I think it’s because I fermented in my garage and it ended up getting kind of warmer than expected, so threw off those orange flavors that is great in IPA’s, but not an English Ale. I suspect if I had fermented in my closet at a more controlled temp it would have been better.
Hi Steve well I am going to brew this IPA recipe in a couple of days. I will use Windsor, but do I need to pitch 2 x pkts of said yeast? Oh, and by the way the Golden Ale I brewed, again from your recipe is now conditioning but straight after fermenting it tasted wonderful. How long would you condition this Golden Ale (the answer is most probably in your video and if so, I apologize for wasting your time) Thanks Pal
I think as long as your OG is below 1.060 and you're fermenting relatively cool, its fine to pitch a single pack of windsor. The golden ale is best fresh, so it won't require much conditioning time.
❤ love me Some [insert UK Ale Here] ______ ! Or Pretty much anything on Cask! Way to make my Monday Morning much Brighter! Great version of Drunken Sailor And a Darling WEE Lass! Sláinte!!
Great vid, AB! I love English ales, especially ESBs. For this beer, did you think about going with the Wyeast 1968 yeast strain at all or do you think that might not work as well for an IPA?
Seems you always dry hop on day 5. Is that because you reached your FG that quickly or are u counting on the hops and little bit of yeast particles to finish off the fermentation? Cheers?
I think some of the Marmalade could of come from the Target. 1.5 of Target a bittering hop is a lot so I agree with your conclusion on that. There is no rule to say that😊 a bit of Cascade in the dry hop is wrong and I find it works well with marmalade.
That's interesting about the stubborn haze. Was starting to think it was just me, I always read that "SO4 drops so clear...." I've always had about a 50% success rate getting SO4 to drop clear, even when fining it HARD. I've blamed it on all sorts of things, with no success, and eventually moved to WLP002 for my preferred English Ale yeast. However it gives me the same issues in the same recipes as SO4 though. (better taste profile tho) I've made my peace with it and just accept it for what it is now.
I liked it. Talked about it at the end of the video if you missed it but essentially its your standard off the shelf pump but much much easier to clean
My man, I have a 9 month old baby girl and she goes for my glass anytime me or the Mrs have our daughter sitting with us! Not just a look either, she actually reaches out for the glass/can enjoy being able to hold a glass 😂
I've tried s04 many times and hate it. i've tried it many styles. No thanks. windsor is supposedly thames valley. Which is what jai Alai used to be made with. Maybe it still is. Have made a few english, american and new zeland hoppy versions with it. Loved every one. Cheers
Man, it is almost impossible to stay homebrewing being a new dad. I had twins and stopped brewing for nearly 2 years. It takes a lot to take care of the baby and homebrew, not to mention the youtube video making. Salute from China, job well done!
Thank you! It is tough but it is still possible!
Love the Dad/UA-camr moment!!! Cheers, Steve 🍻
Wearing multiple hats in this one!
@@TheApartmentBrewerNothing wrong with that. Enjoy those first few years. It goes by fast. Mine are 14 and 11.
I admire your ability to hold your baby girl while talking about "pressure" and not saying "precious"! Fantastic quality video as usual, thank you for the Mon morning entertainment. Cheers, Steve.
Haha thank you! Did my best but there were a LOT of cuts haha. Cheers!
@@TheApartmentBrewer haha I BELIEVE YOU!!!
Yes! Right up my street. I love a proper traditional English IPA (being English and born and bred in East Kent). I was raised (in a drinking sense) on really bitter English hops. I may well brew this. It will be ironic: An Englishman brewing an English IPA in East Kent from an American's recipe. Great video as always Steve.
That's great! I knew you'd enjoy this one!
Good to see you back Steve. This time with your future assistant brewer.
It was fun to include her!
In the straightest way possible I want you to know that I genuinely missed you.
It is great to be back!
@@TheApartmentBrewer i missed you in a gay way
You know you can miss other people of your gender and not be gay right
Beer engine is the dream! Killer setup that looked super fun to make
It's awesome! Kind of a pain to maintain but totally worth it for the ability to pull pints!
That closeup pour though!!!!!
OUTSTANDING!!!!!!!!!!!
😎👍🏻👍🏻🍺🍺🍺🍺
Thank you! This one was lots of fun to film!
I like how you went over your water profile in detail. That beer engine looks awesome! Thanks again.
Another great beer video. The breath of knowledge you have always leaves me wondering why a brewery hasn’t brought you on to at least collaborate on a beer or two.
And your daughter is precious.
Thank you! But that many breweries work with homebrewers, it's pretty risky all things considered. That being said I've done some stuff outside the channel with some small breweries
That was a hell of a cascade on that pour, looked like nitro! I feel like English IPA is a very much misunderstood style. For anyone interested in the development of that and other beer styles, Ron Pattinson's blog 'Shut up about Barclay Perkins' is easily the best source IMO.
Thanks for sharing and glad you enjoyed the video!
Just getting back around, I'm going to be making some British/Irish styles this winter and am also looking for a beer engine set up.
The few IPAs on cask I had overseas were a little hazy so the haze isn't too out of character
Just watched this video and the extra stout. Feels like its been forever since watching one of your videos. Great videos and recipes as always.
Thanks for coming back and watching them!
Glad to see the baby and also glad you managed to find time to brew. As a parent of 3 kids who are now 16, 12 and 10 I remember how hard it was to get a brew day in. If it weren't for extract brewing and Basic Brewing Radio's 15 minute pale ale I probably would have quite the hobby when they were younger just due to never finding time for a full brew day
It is definitely difficult (hence the four weeks of no content) but its still loads of fun!
May I suggest you brew a Cornish tin miners ale. There is a recipe in Greg Hughes home brew beer book. Fantastic blackcurrant flavour from the Bramling Cross hops.
Thanks Steve! English IPAs are on my brew list. You just moved it to the top of that list! 🍻
Do it!
I saw your guest appearance on the Treehouse You Tube channel when Nate Lanier reviewed this beer. What a great experience it must have been to meet one of the best brewers in the US as he reviewed and enjoyed your beer. As always you were poised and very articulate
It was amazing! I really enjoyed his feedback and glad you did too!
What a delightful view of the pour! Could watch that for hours hehe
It was lots of fun to film!
I always learn something new watching your videos. Thanks for this.
Thats awesome! It's why I do this.
Man I just brewed a Strong bitter this sunday and im super stoked to find out how it will taste. Great vid as always.
Awesome!
I admire your dedication to making videos while being a father to an infant. Hope you stick with it.
Thank you, I will do my best to stick with it!
I love cask ale and have 2 beer engines as well. Great job on that cascade! I could watch that all day. Great video.
Thank you!
Awesome video! Great video with your "New" family edition!...Good job Dad!
Thanks so much!
Admiral Malts was founded by Dave McClean who had an excellent brew pub (never been there but i've heard) in San Fran, and he specialized in English beers, so good choice! Yeah, i was never a fan of S-04..White Labs 007 dry English is my go-to, but if you want to get crazy try the Burton Ale 023 lol great episode!
Glad you enjoyed it!
epic as usual! love all the work you do mate thanks for all the knowledge and recipes and laughs!
Really glad you enjoyed it so much!
Hey 👍 thumbs up for the "dad" moments👶. I actually chose a Limfjords Baltic IPA to sip before knowing what the video was about 🍺 A good IPA for us thats not to keen on IPA's 😉 Happy brewing out there 🫖
Excellent! Thank you for watching!
Love the content. Thanks for making a traditional style for us. I love the way to cast system looks like it’s on nitro with the cascade effect. I tried an IPA that used only hops available in 1985 and before a while back. It was refreshingly delicious with the classic pine and pineapple taste. I really enjoyed it for a change from all the varieties we have now. 😁🍻
Nitro was developed to mimic the cask effect just without the oxidation later - air is 78% nitrogen so it works the same way. Glad you enjoyed it!
Beautiful pour.
And beautiful baby!
Thanks Curt!
Mossy & damp isn't coming from someone's nappy is it?
LMAO
Hey, there is a place in Fort Collins, Colorado, called "Coopersmith's." It's the place where a friend introduced me to ordinary bitter, and my first IPA (Punjabi). I will be moving back into the area soon, and I will have to re-visit them. Rumor is, they're still making Punjabi. I hope the recipe has not changed. The brewer was a Scot, and obviously knew his stuff. My memory may be hazy, but I don't believe I've ever had an IPA like Punjabi. My experience with modern IPAs is that they're not balanced in hops and malt. Anyway, rambling after some bottles of Alaskan Amber, if you could re-create Coopersmith's Punjabi, it would be beyond awesome. Not sure how you could do that (lol). While you're at it, I'd love to see a clone of Boulder Beer Company "Amber Ale," circa early 90s. I think it was made with extracts, in hindsight. Don't care, it was phenomenal. Oh, and Pete's Wicked Ale. Thanks, I'll go eat dinner now.
edit: My original intent with this post was, make IPA exactly as it would have been made en route to India way back when. That's how I imagine it.
What about beer freshness when you rack to a cask? Is there a way to serve on a beer engine from a bagged keg (like a PolyKeg)?
Great video as always. I just brewed a dark mild and can’t believe I didn’t think to keg condition it! One thought on why the beer didn’t clear up, it could be coming from the yeast. Omega lists the whitbread strain(Brit 1) as haze positive. The combination of that yeast with a post fermentation dry hop is probably the reason for the stable haze. I believe the fullers strain is haze negative so maybe that one would have produced a clearer finished beer.
Thats a good point there, WY1968 is probably what I should have used
What is that Timothy Taylor yeast you referred a few times? I could not find it. My favorite yeast for English ales is the Yorkshire strain wlp037 or Wyeast 1469.
Wyeast 1469 is the Timothy Taylor strain
Beat me to it. Used WY1469 with an ESB I put on cask last year, it was awesome
Thanks for the new content! Another good looking beer !
Its good to be back!
A great looking beer, and that's from an English man! That aroma/ taste from the Fuggles is often referred to as "twiggy" like from a hedgerow. You'll know what I mean.
That is a really good descriptor!
When I see your Clawhammer system, one of the things that really stands out to me is the spraynozzle attached to the lid.
The systems we can buy in the Netherlands tend to have a nozzle with laminar flow. I've been talking to other Dutch home brewers and they tend to advise me not to use a spray nozzle, since they think it will cause hot side oxidation.
What are your thoughts about the oxidation risk? Why does your system / all clawhamer systems use a spray nozzle?
If you are concerned about hot side aeration, this system may not be the right choice. That being said, myself and a rapidly growing number of homebrewers have yet to find any evidence of it having a perceptible impact on homebrew scale batches. Brulosophy have done a number of tests on this that also seem to indicate that while it is a chemical process that does indeed happen, its effects are not perceptible until you scale the process up enough to professional brewing levels.
@@TheApartmentBrewer Thank you for the reply! :) I'll take it into consideration. A spray nozzle will probably add some convenience to my system, because I can leave out the top filter plate which is now kind of necessary to spread the wort over the malt bed, which means I can also more easily stir every now and again.
I'm not completely sold on either the spray nozzle or the laminar flow nozzle yet.
At the moment I use a silicone hose with holes cut in it to spread the wort evenly. It kind of works, but the downside is you can't stir properly or the hose will submerge into the malt bed.
All upsides and downsides of several methods to consider.
Thank you for helping me out! :)
I don’t think many of us would have liked an IPA from a ship landing in India in 1800. In Ray Daniels book Designing Great Beers it seems like the style has changed significantly from those days. Brewing techniques advanced, there was more competition in the market and shipping improved as well. In my experience you can never go wrong with East Kent Goldings as your sole hop, Marris Otter, crystal, flaked barley, and a water profile that’s less Burton like! Cheers!
I don't think this is a good representation of an 1800s IPA but it definitely draws inspiration from it. Cheers!
I have a semi irrelevant question for you (because you're knowledgeable and awesome enough to usually respond)! It's about diacetyl rests. Do they ABSOLUTELY have to be done at the end of fermentation, or if the beer is already packaged, is it still possible to do a diacetyl rest, or am I SOL? I made your honey blonde ale and used kveik voss instead, but fermented at a low temp. Did a taste test when testing FG, tasted great. Added some priming sugar, about 5 days later the yeast has dropped out of suspension and I'm getting the telltale taste of diacetyl (which seems out of character for voss). Sorry for the long comment. Just can't find any info about that specific question online.
Sorry for the delay in getting back to you on this. The only requirement with a d rest is that it happens after primary fermentation. You should be able to reduce the Diacetyl in your beer by letting it sit at room temp for a few weeks, or by adding a small amount more sugar and letting it complete another tiny fermentation.
Edit: not sure if you dry hopped but what you're experiencing sounds very similar to hop creep. Be sure you're not packaging right after finishing up dry hopping, or you're dry hopping cold.
Loving the instrumental drunken sailor tune in the background
Would love to make this, but would Red X be a substitute for the Admiral Kilnsmith?
Maybe, it is probably way more potent. Maybe a blend of Vienna and crystal 40 would work
Brajfucious! 🍻
Cheers!
How do you know what British yeast strain is which? S0-4 just says English Ale
A lot of publicly available info links S04 to whitbread
Beautiful cascade! What temperature did you dry hop at?
I did this one at 60 F (15 C)
I tried to do an English Ale with Voss kviek and it kind of sucked. But, I think it’s because I fermented in my garage and it ended up getting kind of warmer than expected, so threw off those orange flavors that is great in IPA’s, but not an English Ale. I suspect if I had fermented in my closet at a more controlled temp it would have been better.
Hmm, thats interesting, I would have expected the orange to go well with English hops.
Hi Steve well I am going to brew this IPA recipe in a couple of days. I will use Windsor, but do I need to pitch 2 x pkts of said yeast? Oh, and by the way the Golden Ale I brewed, again from your recipe is now conditioning but straight after fermenting it tasted wonderful. How long would you condition this Golden Ale (the answer is most probably in your video and if so, I apologize for wasting your time) Thanks Pal
I think as long as your OG is below 1.060 and you're fermenting relatively cool, its fine to pitch a single pack of windsor. The golden ale is best fresh, so it won't require much conditioning time.
❤ love me Some [insert UK Ale Here] ______ ! Or Pretty much anything on Cask!
Way to make my Monday Morning much Brighter!
Great version of Drunken Sailor
And a Darling WEE Lass!
Sláinte!!
Slainte!
Great vid, AB! I love English ales, especially ESBs. For this beer, did you think about going with the Wyeast 1968 yeast strain at all or do you think that might not work as well for an IPA?
I think it would work reasonably well, may not attenuate as much though but would definitely push the toasty malts better.
Seems you always dry hop on day 5. Is that because you reached your FG that quickly or are u counting on the hops and little bit of yeast particles to finish off the fermentation? Cheers?
Nope, thats when primary fermentation finished up. For some beer styles like this one, I dry hop after primary but for others I'll dry hop earlier
I think some of the Marmalade could of come from the Target.
1.5 of Target a bittering hop is a lot so I agree with your conclusion on that.
There is no rule to say that😊 a bit of Cascade in the dry hop is wrong and I find it works well with marmalade.
That's interesting about the stubborn haze. Was starting to think it was just me, I always read that "SO4 drops so clear...."
I've always had about a 50% success rate getting SO4 to drop clear, even when fining it HARD. I've blamed it on all sorts of things, with no success, and eventually moved to WLP002 for my preferred English Ale yeast. However it gives me the same issues in the same recipes as SO4 though. (better taste profile tho)
I've made my peace with it and just accept it for what it is now.
If you like s04 but can’t get it to drop clear, chuck a pinch of Nottingham in after a few days and it will help clear it up 👍🏻👍🏻
I haven;t heard that remedy before, might be worth a try. Cheers.
Maybe look to the water? Sometimes pH and concentrations of Brewing minerals can impact yeast flocc
where do you buy Target
I got mine at Northern Brewer. They're pretty easy to find though so most major stores should carry them.
How did the new Anvil pump work out? Recommend it?
I liked it. Talked about it at the end of the video if you missed it but essentially its your standard off the shelf pump but much much easier to clean
My man, I have a 9 month old baby girl and she goes for my glass anytime me or the Mrs have our daughter sitting with us! Not just a look either, she actually reaches out for the glass/can enjoy being able to hold a glass 😂
Mine is already going for them too! Gotta be careful!
The unmistakable dad dance 😅
Cheers to cask beer at home!
Yeah, I would have used a different yeast- like West Yorkshire…
I've tried s04 many times and hate it. i've tried it many styles. No thanks. windsor is supposedly thames valley. Which is what jai Alai used to be made with. Maybe it still is. Have made a few english, american and new zeland hoppy versions with it. Loved every one. Cheers
Windsor is a great yeast but it always ends up leaving far too high of an FG for my tastes.
..song is Irish m8..
I really doubt anybody cares
@@TheApartmentBrewer the Irish definitely do. But ain't that the tone of a colonizer 🤔🤷🏽
@julienparra9425 The only thing I'm colonizing is the the wort when I pitch my yeast 😂
@@TheApartmentBrewer right...